Pumpkin Pie Crumble Bars

Bottom crust
 1 ½ cups almond flour
 ¼ cup coconut flour
 ¼ cup maple syrup
  cup coconut oil
 1 tsp pure vanilla extract
 ¼ tsp salt
Pie Filling
 1 (15 oz) can organic pumpkin puree
 ¼ cup organic brown coconut sugar
 ¼ cup maple syrup
 ¼ cup coconut cream
 2 ½ tbsp arrowroot starch/cornstarch (if not feeling the vegan route, you can substitute with 2 eggs as the binder)
 1 ¾ tsp pumpkin pie spice
 1 tsp pure vanilla extract
 ¼ tsp salt
Top crumble
 ½ cup almond flour
 1 tbsp maple syrup
 1 ½ tbsp coconut oil
 ¼ tsp vanilla extract
 Dash of salt
Optional Garnish
 Coco whip
 Chopped pecans

1

Preheat oven to 350F and grease a silicone 8x8 baking dish (or line your dish with parchment paper).

2

Bottom Crust: In a medium bowl, mix together almond flour, coconut flour, pure organic maple syrup, coconut oil, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.

3

Bake for 15 minutes or until golden brown, and let the crust cool off.

4

Pie Filling: In a blender or large bowl, mix all your pie filling ingredients together.

5

Pour the pumpkin pie filling on top of the crust and bake in the oven for 30 minutes.

6

While pie is baking, make your crumble. In the same bowl you made the crust, mix together all your top crumble ingredients.

7

After 30 minutes, take the pie out and sprinkle the crumble over the top of the pie. Place back in oven and bake for an additional 25 minutes.

8

Once removed from oven, let pie cool down. Cut slices and leave in baking dish.

9

You can either freeze the dish and eat it cold as a frozen treat (tastes like a pumpkin pie ice cream dessert) or refrigerate 4-6 hours, or preferably overnight to allow bars to solidify. Once taken out, remove bar slices and serve (we often add a dollop of So Delicious coco whip on top). Enjoy!

Ingredients

Bottom crust
 1 ½ cups almond flour
 ¼ cup coconut flour
 ¼ cup maple syrup
  cup coconut oil
 1 tsp pure vanilla extract
 ¼ tsp salt
Pie Filling
 1 (15 oz) can organic pumpkin puree
 ¼ cup organic brown coconut sugar
 ¼ cup maple syrup
 ¼ cup coconut cream
 2 ½ tbsp arrowroot starch/cornstarch (if not feeling the vegan route, you can substitute with 2 eggs as the binder)
 1 ¾ tsp pumpkin pie spice
 1 tsp pure vanilla extract
 ¼ tsp salt
Top crumble
 ½ cup almond flour
 1 tbsp maple syrup
 1 ½ tbsp coconut oil
 ¼ tsp vanilla extract
 Dash of salt
Optional Garnish
 Coco whip
 Chopped pecans

Directions

1

Preheat oven to 350F and grease a silicone 8x8 baking dish (or line your dish with parchment paper).

2

Bottom Crust: In a medium bowl, mix together almond flour, coconut flour, pure organic maple syrup, coconut oil, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.

3

Bake for 15 minutes or until golden brown, and let the crust cool off.

4

Pie Filling: In a blender or large bowl, mix all your pie filling ingredients together.

5

Pour the pumpkin pie filling on top of the crust and bake in the oven for 30 minutes.

6

While pie is baking, make your crumble. In the same bowl you made the crust, mix together all your top crumble ingredients.

7

After 30 minutes, take the pie out and sprinkle the crumble over the top of the pie. Place back in oven and bake for an additional 25 minutes.

8

Once removed from oven, let pie cool down. Cut slices and leave in baking dish.

9

You can either freeze the dish and eat it cold as a frozen treat (tastes like a pumpkin pie ice cream dessert) or refrigerate 4-6 hours, or preferably overnight to allow bars to solidify. Once taken out, remove bar slices and serve (we often add a dollop of So Delicious coco whip on top). Enjoy!

Pumpkin Pie Crumble Bars

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